Semi-Raw Noodle Salad with Sweet Soy-Lime Dressing
A tasty colorful tofu salad!
Ingredients
- 3'' Section of Zucchini, spiralised or peeled into "fettucine"
- 1/4 Cup Cabbage, shredded
- 2'' Section of Carrot, cut into matchsticks
- 40g (half serve) Dry/Uncooked Vermicelli or Soba noodles
- 40g (1/4Cup) Firm Tofu, cubed
- Extra Virgin Olive or Coconut Oil for frying the tofu (do not use sesame oil)
- 1/4 tsp Sesame Seeds
- Fresh Coriander to serve
For the dressing:
- 1 tsp Tamari, Bragg's Liquid Aminos or Soy Sauce
- 2 tsp Lime Juice (you can add an extra 1/2 t if you want it more zingy)
- 3 tsp Coconut Palm Sugar Syrup, Agave or Maple Syrup
- 1/4 tsp Sesame Oil
Directions
- Whisk all the dressing ingredients together & set aside.
- Place the prepared zucchini between a few layers of paper towel and press to remove some of the moisture.
- Cook the noodles as per the package directions. Drain and immediately toss in a bowl with a drizzle of dressing to stop them from sticking together. Set aside to cool.
- In a dry skillet, toast the sesame seeds on high heat. Toss/shake constantly until they start to brown, then set aside.
- Add a splash of oil to the skillet. When it's hot, add the tofu then sprinkle with 1 t of dressing + salt /pepper. Fry for 1 minute, flip, fry another minute. Drain on paper towel.
- You're nearly there! Toss the noodles and veggies together with most of the dressing, then serve with the tofu, coriander & sesame seeds sprinkled on top. Drizzle the last of the dressing on top or serve on the side.
Recipe and photo provided by: <a href="http://appetiteaffliction.com/2013/06/noodle-salad-sweet-soy-lime-dressing/"_blank">Appetite Affliction</a>
Share This:
|
Orange and fennel salad with mustard dressing
Rainbow Kale Festive Salad
Lemony grilled asparagus with toasted almonds
Basil-Infused Quinoa with Pinenuts
Pearl Barley, Pomegranate and Pistachio salad